Chocolate Chip Toffee Scones
These scones are the kind I make when I want something buttery, a little crisp on the outside, and ridiculously tender inside. They balance semisweet chocolate, crunchy toffee, and toasted walnuts in a dough that gets its lift from whipped cream instead of a heavy-handed mixer. The technique is forgiving, quick, and yields wedges that are perfect with coffee or as an afternoon treat.
I like the ease of this recipe: the dough comes together with a few folds, a gentle knead, then a quick bake. There’s no rolling pin fuss, and the brushed butter and sugar on top give a satisfying finish. You’ll want to watch the bake closely toward the end so they hit a golden brown without overbrowning.
I test these for texture and timing so you can follow a straightforward sequence in the Build section below. Read the Troubleshooting and Storage notes if you want to tweak texture or make a batch ahead. Now, let’s look at what goes in the bowl and then walk through the steps.
What’s in the Bowl
Ingredients
- 3¼ cups all-purpose flour — the structure for the scones; use a light hand when measuring.
- ½ cup granulated white sugar — sweetens the dough and helps with browning.
- 1 tablespoon + ¼ teaspoon baking powder — the primary rising agent; measure carefully for consistent lift.
- ¼ teaspoon salt — balances sweetness and enhances flavor.
- 1 cup semisweet, milk or dark chocolate chips — pockets of chocolate; choose your favorite variety.
- ½ cup chopped toasted walnuts — add crunch and a toasty note; toast briefly for depth.
- 1 cup chopped Heath or Skor Bars (or use bagged toffee bits) — the toffee element; provides sweet, brittle texture.
- 2 cups chilled heavy whipping cream — whipped to make the dough tender and light; keep it cold.
- 2 tablespoons (¼ stick) unsalted butter, melted — used to grease pans and brush the tops for flavor and color.
- granulated or coarse white sugar — for sprinkling on top; gives a crunchy finish.
Build (Chocolate Chip Toffee Scones) Step by Step
- Preheat oven to 375°F. Melt the 2 tablespoons unsalted butter. Use a little of the melted butter to lightly grease two large baking sheets; reserve the rest for brushing the scones.
- In a large bowl, whisk together 3¼ cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon plus ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Stir 1 cup chocolate chips, ½ cup chopped toasted walnuts, and 1 cup chopped Heath or Skor bars (or toffee bits) into the dry mixture.
- Chill a large mixing bowl and the beaters in the freezer for 15 minutes (or in the refrigerator for 1 hour). Using the chilled bowl and beaters, whip 2 cups chilled heavy whipping cream on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the dry mixture with a rubber spatula until combined. The mixture will be sticky; avoid overmixing.
- Turn the dough out onto a lightly floured work surface. Lightly flour your hands and gently knead just until the dough comes together, about 1–2 minutes.
- Divide the dough into two equal portions. Pat each portion into a circle about 1 inch thick.
- Place the two circles on the prepared baking sheets. Cut each circle into 8 wedges (like a pie) and pull the wedges slightly apart so there is about 1 inch of space between each wedge.
- Brush the tops of each wedge with the reserved melted butter, then sprinkle with granulated or coarse white sugar.
- Bake at 375°F until golden brown, about 18–20 minutes.
- Let the scones cool on the baking sheets for about 5 minutes, then transfer to a rack or plate to finish cooling. Serve warm or at room temperature. Store in an airtight container at room temperature.
Why Cooks Rave About It
These scones hit several texture notes at once: crisp edges, a tender, slightly crumbly interior, and the joyful crunch of toffee. Using whipped cream instead of a larger quantity of butter keeps the crumb light without compromising richness. The toffee pieces and walnuts add both sweetness and contrast to the chocolate chips, so each bite feels balanced rather than cloying.
The method is forgiving. You don’t need perfect lamination or exact rolling thickness—just gentle handling and a short knead. Brushing with melted butter and sprinkling sugar before baking guarantees an appealing caramelized top that looks as good as it tastes.
Budget & Availability Swaps
- Chocolate chips: If semisweet is expensive or hard to find, use whichever chips are on sale—milk or dark both work.
- Walnuts: Pecans or sliced almonds are suitable substitutes if walnuts aren’t available; you can omit the nuts if you need nut-free scones.
- Heath or Skor bars/toffee bits: Store-bought toffee bits are easier and often cheaper than chopping candy bars.
- Heavy cream: If heavy cream is costly, watch for store brands or sales. Because the recipe depends on whipped cream for structure, avoid subbing thinned milk here unless you plan a different technique.
Equipment & Tools
- Large mixing bowls — one for dry ingredients, one chilled for whipping cream.
- Electric mixer with beaters — to whip the chilled heavy cream to stiff peaks.
- Rubber spatula — for gentle folding.
- Measuring cups and spoons — accurate measuring helps the texture.
- Baking sheets — two large sheets, lightly greased.
- Bench scraper or sharp knife — to cut circles into wedges.
- Wire rack — for cooling.
Troubleshooting Tips
Dough too sticky
Sticky dough is expected because of the whipped cream. Lightly flour your hands and the work surface and knead for just 1–2 minutes. If it’s excessively sticky, dust with a tablespoon of flour at a time, but avoid adding too much or the scones will be dry.
Scones too dense
Underwhipped cream or overworking the dough will yield denser scones. Make sure the cream reaches stiff peaks, and fold gently. Stop kneading once the dough comes together.
Edges browning too fast
If the edges brown before the centers are done, rotate the pans halfway through baking and check oven calibration. You can also move the sheet to a lower rack to reduce direct top heat.
Scones don’t rise
Confirm the baking powder measurement (1 tablespoon + ¼ teaspoon). Old baking powder loses strength—replace it if it’s more than six months old.
Adaptations for Special Diets
If you need to adjust for allergies or dietary needs, these notes will help. None of these swaps change the core technique; test small batches first.
- Nut-free: Omit the ½ cup chopped toasted walnuts. Replace with extra toffee bits or additional chocolate chips for texture.
- Dairy-free / Vegan: Replace the heavy cream and butter with chilled, plant-based whipped cream and a vegan butter substitute; use dairy-free chocolate chips and vegan toffee. Results will vary because whipped dairy cream behaves differently, so expect a slightly different crumb.
- Gluten-free: Use a reliable 1:1 gluten-free flour blend that lists xanthan gum (or add it separately) and cup-for-cup substitution. Texture will differ, and some blends benefit from a short rest before baking.
Testing Timeline
Here’s a practical timeline for a single batch:
- 15–20 minutes: Preheat oven and melt butter; measure and mix dry ingredients.
- 15–60 minutes (concurrent): Chill mixing bowl and beaters (15 minutes in the freezer, or up to an hour in the fridge).
- 5–10 minutes: Whip 2 cups chilled heavy cream to stiff peaks.
- 10–15 minutes: Fold cream in, shape dough, cut wedges, brush and sugar the tops.
- 18–20 minutes: Bake at 375°F.
- 5 minutes: Cool on the sheets, then transfer to a rack.
Total active time is roughly 40–50 minutes, with a short chill window for the bowl/beaters. You can shorten chilling to 15 minutes if you plan efficiently.
Best Ways to Store
Store cooled scones in an airtight container at room temperature for up to 2 days; they’re best the first day. For longer storage, freeze cooled scones in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat frozen or room-temperature scones in a 350°F oven for 7–10 minutes until warmed through; this refreshes the crisp top.
(Chocolate Chip Toffee Scones) FAQs
- Can I make the dough ahead? You can assemble the dough, shape the circles, and freeze them. Bake from frozen; add a few extra minutes to the bake time. Alternatively, shape and refrigerate for up to 24 hours before baking.
- Can I halve or double the recipe? Yes. Keep proportions identical and watch bake time if you change the number of scones per sheet.
- Why chill the bowl and beaters? Cold equipment keeps the heavy cream cold as you whip it, which helps it reach firm peaks faster and hold structure for the dough.
- Do I have to toast the walnuts? Toasting intensifies flavor and reduces moisture; it’s recommended but not mandatory.
- Can I skip brushing with butter? The butter and sugar give a golden finish and a slightly crisp top. Skipping it will still yield tasty scones but with a less glossy, less browned exterior.
Final Thoughts
These Chocolate Chip Toffee Scones are a reliable, crowd-pleasing recipe that earns repeat requests. The whipped-cream method keeps the interiors melt-in-your-mouth tender while the toffee and walnuts give every bite a satisfying crunch. Follow the steps closely, handle the dough gently, and you’ll have wedges that look bakery-made with minimal fuss. Enjoy them warm, ideally with a hot cup of coffee or tea.
Chocolate Chip Toffee Scones
Ingredients
Ingredients
- 3 1/4 cupsall purpose flour
- 1/2 cupgranulated white sugar
- 1 tablespoon + 1/4 teaspoonbaking powder
- 1/4 teaspoonsalt
- 1 cupsemisweet milk or dark chocolate chips
- 1/2 cupchopped toasted walnuts
- 1 cupchopped Heath or Skor Bars or use bagged toffee bits
- 2 cupschilled heavy whipping cream
- 2 tablespoons 1/4 stickunsalted butter, melted
- granulated or coarse white sugar
Instructions
Instructions
- Preheat oven to 375°F. Melt the 2 tablespoons unsalted butter. Use a little of the melted butter to lightly grease two large baking sheets; reserve the rest for brushing the scones.
- In a large bowl, whisk together 3¼ cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon plus ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Stir 1 cup chocolate chips, ½ cup chopped toasted walnuts, and 1 cup chopped Heath or Skor bars (or toffee bits) into the dry mixture.
- Chill a large mixing bowl and the beaters in the freezer for 15 minutes (or in the refrigerator for 1 hour). Using the chilled bowl and beaters, whip 2 cups chilled heavy whipping cream on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the dry mixture with a rubber spatula until combined. The mixture will be sticky; avoid overmixing.
- Turn the dough out onto a lightly floured work surface. Lightly flour your hands and gently knead just until the dough comes together, about 1–2 minutes.
- Divide the dough into two equal portions. Pat each portion into a circle about 1 inch thick.
- Place the two circles on the prepared baking sheets. Cut each circle into 8 wedges (like a pie) and pull the wedges slightly apart so there is about 1 inch of space between each wedge.
- Brush the tops of each wedge with the reserved melted butter, then sprinkle with granulated or coarse white sugar.
- Bake at 375°F until golden brown, about 18–20 minutes.
- Let the scones cool on the baking sheets for about 5 minutes, then transfer to a rack or plate to finish cooling. Serve warm or at room temperature. Store in an airtight container at room temperature.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- electric mixer or beaters
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Cooling Rack
Notes
*If you prefer to make large scones,form one ball from the dough and pat out to 1 1/4-inch thickness. Cut dough into 12 wedges.
*Unlike most scone recipes, this one is terrific the following day.They stay moist and delicious for a couple of days when stored in an airtight container.
